Babyruthcupcakes Recipes

BABY RUTH CUPCAKES

Steps:

• Preheat the oven to 350°F
• Line a cupcake tin with paper baking cups.
• Chop all of the Baby Ruth Bars. Set aside half for the cupcake batter and half for the icing.
• Combine all of the ingredients for the cupcakes, except the candy pieces, into a large bowl and beat until pale. Slowly mix in the candy chunks by hand.
• Spoon batter into the baking cups and bake for 20 minutes, or until done. Check with a toothpick.
• While the cupcakes cool, you can assemble your icing. Beat the powdered sugar and butter until icing is formed. Spread on the cooled cupcakes, and top the cupcakes off by sprinkling the remaining candy pieces on top.

BABY RUTH LAYER CAKE

Steps:

• Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk.
• in top of a double boiler; heat and stir until melted and blended. Cool.
• Combine flour, baking soda, and baking powder in a bowl; mix well.
• Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy.
• Blend in the cooled candy bar mix and 1/2 ts vanilla.
• Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended.
• Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350 F oven for about 30 minutes.
• Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack.
• Baby Ruth Filling & Topping:
• Melt candy bars in top of double boiler.Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts.
• Cool, then beat vigorously with wooden spoon.
• Whipped Topping:.
• Whip heavy cream stiff; fold in stiffly beaten egg white,powdered sugar and vanilla.
• Assembly:
• Spread cooled filling between layers and on top of cake.
• Spread whipped topping on the sides of the cake. Cut carefully with a sharp
• knife.

BABYCAKES

Steps:

• Heat oven to 350 degrees. Line two mini muffin pans with paper liners; set aside.
• Cupcakes: in a medium bowl, whisk together flour, baking powder, salt and baking soda; set aside.
• Beat eggs, butter, sugars and honey in a large bowl on medium speed until well-combined. Add the baby food and cinnamon; beat until smooth. Fold in the pecans. Slowly add flour mixture using a sifter; fold in until ingredients are well-mixed.
• Divide batter among prepared muffin cups, filling them 3/4 full. Bake at 350 degrees for 12 minutes or until a toothpick inserted in centers comes out clean. Remove cupcakes from oven to a wire rack and let cool completely. Repeat with additional mini cupcake liners and remaining batter.
• Frosting: In a large bowl, beat confectioners' suagr, butter, cream cheese, condensed milk and extracts on medium speed until smooth.
• Frost each cupcake by putting a generous dollop of frosting on top with a spoon. Garnish with ground pecans.